The capsule was intact, fill level good, firm cork, and there was no trouble opening the bottle. The cork initially smelled like ancient, wet wood, then dried out to echo the wine’s aromas. The wine poured like honey, caramel gold in the glass. At first it really had no aroma. It tasted of dates and prunes, with plenty of acidity. It was typically developed for a Sauterne, even a touch woody, almost maderized. An hour later, aromas were more prevalent and the wine was still rich, finishing with dried apricot flavors. With food—haricots verts with shallots—it matches like an older Riesling. It tasted sweeter against a fairly plain, sautéed shrimp dish. Still later, as flavors lightened toward the front palate, the finish lengthened. The next morning, I tasted the bit I preserved in the bottom of a glass, and the wine remained just as vibrant. Unfortunately (sigh!) a small swallow is all that’s left. Enough for breakfast, I guess.
Interesting, and a terrific bargain. Lemon curd leads in the attack, followed by honeyed oak and white flowers. Leafy spices appear on the finish, marjoram and a touch of sage. The finish is more tart than the palate, the acids giving it a solid backbone. His would be very nice with scallops, and even better with a salty ham. Recommended for taste and value.
The blend of the warm climate Alexander Valley fruit with cooler climate Russian River, makes for a unique, flavorful wine. A color of clear light straw, and aromas of citrus and kiwi fruit. On the palate are flavors of grapefruit, pear, and melon. Nice finish with good minerality and acidity. Drinks well by itself, pair with moderate acidic foods. Read the extended review on Simple Hedonisms.
It took me a few days to get everything out of our Brooklyn apartment and into my parents’ house in New Jersey. I packed my clothes and shoes, and the wine I had brought back from France three months earlier. The break-up, while rooted in the simple fact that my now ex-fiancé and I did not like each other, still seemed sudden.
The dark golden color is clear evidence of the age of this wine. Minerality and acidity run in streaks through golden honey, white honeysuckle, and marzipan flavors. A tangy-sweet key lime peel citrus carries the acid and keeps it from being cloying. Drink with foie gras or, if you must, a more politically correct paté.
An Oregonian meets a Sauvignon Blanc in New Zealand. The resulting marriage: a wine of clear, brilliant, medium gold yellow hue with tinges of green. A clean nose with medium-full aromatics jumping out of the glass that include peach pit, sour yellow cherries, pineapple, fresh grass, savory herbs, pungent white flowers, and wet chalk. On the palate it is dry and medium to full-bodied. Medium alcohol levels, mouthwatering acidity, and intense flavors including fresh squeezed lime, grapefruit, under ripe pear, crabapple, and apricot. The finish is tart and lingering. Incredibly refreshing, this wine would pair well with herb laden cream sauces, grassy olive oils, or fresh chèvre topped with stone fruit preserves.
Marlborough, the new world home of sauvignon blanc, has one of the most vibrant organic and biodynamic sectors of New Zealand’s wine industry. Led by a band of dedicated people and producers, it has moved from being a fringe part of the industry to something the big boys of New Zealand winegrowing are actively experimenting with.